Saffron: What Persians and Indian are proud About

Saffron: What Persians and Indian are proud About

Saffron, along with its amazingly subtle flavor, bold and deep yellow color and sinfully drawing aroma, is a delight when it comes to cooking and eating. The Indians and the Persians seem to have been aware of this for quite a long time! Saffron features in the royal cuisines of these countries, as royally as the king himself. Saffron, coupled with rice, sauces, gravies and meats, and of course, the wonderful signature saffron desserts have been coming from Indian and Persian kitchens since time immemorial.

Saffron: King of Hospitality in Persian and Indian Cultures
History has witnessed the dramatic entry of saffron into Persian and Indian lives, and subsequently into their respective cuisines. It is no wonder that the colorfulness and the vibrancy of these exotic cultures are reflected in their cuisines. The playfulness of the palate, the curious mingling of aromas, the colorfully delightful dishes; even the manner of serving reflects the humility and hospitality of these cultures. Saffron is therefore, undoubtedly the best companion for the cuisines of such cultures, with its welcoming aroma that is a treat to the eyes as it is to the taste buds!

Saffron Cultivation in Persia
In the Ancient Persia of the 10^th Century BC, saffron was largely cultivated in the areas of Isfahan and Derbena; ancient royal carpets woven intricately with delicate saffron threads stand testimony to that. Saffron was used to many varied reasons, one of which was to spice teas and curries. It is suspected that saffron was used as an aphrodisiac, a love drug, in cooking. However, saffron was also used for many curative and medicinal purposes in baths and potions to relieve tension and pain.

Saffron Cultivation in India
India also shares a very rich and controversial history with saffron. However, when it comes to cooking, both these cultures are not far behind in their understanding of the taste and health benefits of saffron. Both these cuisines are characterized by their spiciness and by the complexity of flavor both their cuisines offer. How, then, could either of them not be in the running for the best use of the Super Spice!

Saffron Chicken in Persia and India
Chicken is a favored meat in both cuisines; being the easily digestible white meat, it has been approved for daily consumption as a healthy and tasty substitute for red meat. Chicken, a lean meat, is a major source of protein in both cuisines which aids in weight loss. To add to that, chicken contains niacin, which reduces the risk of cancer; anti-oxidants which increase our immunity to diseases of various types; selenium which helps our thyroid glands secrete the necessary amounts of the hormone thyroxin which regulates metabolism i.e. digestion and energy conservation and phosphorus that promotes healthy tooth and bone development. Combine this with the Ayurveda-approved miraculous spice i.e. saffron and you have a wonderful dish that is not only marvelously tasty, but also healthy in ways more than one.

Saffron in Persian Cuisine
Lemon and saffron are very classically and typically Persian flavors; any decent Persian restaurant or food outlet would serve the Jujeh Kebab, a very famous Persian dish, which are essentially chicken skewers marinated with yoghurt, lime and saffron and slow cooked over a hot tandoor and served while still warm, to be eaten with Pita bread or some such. Roasting whole chicken legs with the same marinade also yields delicious results, which can be then served with saffron or plain rice, potatoes or a yummy fresh salad, garnished with herbs and black pepper with a dash of lemon juice that brings it all together.

Saffron in Indian Cuisine
And, of course, there is the famous Rajasthani dish, the Kesar Murg, literally Saffron Chicken. This delicacy combines traditional Indian spices and condiments such as turmeric, coriander, garlic, ginger, along with cashew nut paste and saffron dissolved in milk to form a curry in which chicken is cooked boneless and served with piping hot Tandoori rotis. An absolute crowd puller, the royal state of Rajasthan prides itself on this dish.

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